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Merlot Marinated Flank Steak with Spicy Chimichurri for #SundaySupper

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Grilling and summer go together like peanut butter and jelly! Once the weather hits 70, I am ready to say goodbye to my oven and camp outside for the remainder of the summer. But hey, if you only had 2 to 3 months of sunshine all year, like we do in Western Washington, you would feel the same way, I am positive!

One of the things I love to do on those balmy summer nights is to enjoy a nice glass of wine outside on the deck with my guy. I know a lot of people think that grilling calls for some cold beer, but I am here to say “No-no my friends”, wine is where it is at!

No matter what you might be grilling up, I can guarantee that there is a wine that will compliment it better than beer. Oh, now don’t feel snubbed beer. I still love you. I just love my grill + lovely weather + wine a teensy bit more.

But I am a true red wine girl. It is a toss up as to which Gallo red wine I love the most. Their Burgundy is so rich and hearty, the Pinot Noir is such a great medium bodied wine that I love to just sip while I am relaxing. Their Merlot is bolder than the Pinot Noir, with a nice fruit forward flavor. I immediately wanted to pair that with something a little spicey, and since the theme for this week was "Grilling" I knew steak was hitting the heat!

The day couldn't have been any better if I had planned it. The weather was gorgeous, our kids came by, and the steak was, well it was just truly amazing! The kids have requested that we grill it at least 2 or 3 more times before summer's end, so I guess that means they liked it too. I hope you will give it a try, and make sure to pick up an extra bottle of wine to enjoy with the steak!

Instructions

Whisk together shallots, garlic, rosemary, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.

Heat one side of your grill to high.

Remove the steaks from the marinade and blot with a paper towel. Brush the steak with olive oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 minutes. Turn the steak once halfway through. Move the meat away from the direct heat and grill for 3 or 4 more minutes per side, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain in 1/2 inch slices.

Put all the ingredients, except the olive oil, in the bowl of a food processor or blender and pulse to combine. With the machine running, stream in the olive oil until well incorporated. Serve with the steak.edge. Fold crust edge up over mixture, pleating crust as necessary.

SWEET WHITE BLEND – The Sweet White Blend is bursting with peach, tropical fruit and honeydew flavors. Serve chilled with fresh fruit, lights salad and light summer recipes. MERLOT - The full-bodied Merlot is all about taste. It’s tough not to enjoy the blended flavors of black cherry, ripe plum and hints of oak that create a velvety richness. It is the perfect wine for grilled meats and vegetables.
Try these wines this summer – we have a $1 off coupon just for you!

Need to find a retailer near you, click here. You can also visit Gallo’s

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Need to find a retailer near you, click here. You can also visit Gallo’s

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

That looks scrumptious! I love grilling meat and that marinade with chimichurri sauce is so refreshing for hot summer months. Can't wait to start grilling again this fall (it's still a little too hot to grill -last week half the week we were 117)